Behold, the humble red radish, my namesake. Broiled, the bite goes away and they almost resemble baby red potatoes – I’m not kidding – but with a tiny kick remaining… and NO CARBS, BABY. My husband mowed ALL of these (I had a dainty few). OK maybe 2/3 him, 1/3 me. LOL. My point is, they’re really good. I feel like this could be the next cauliflower. (Veggie that gets all kinds of star treatment due to being a carb stand-in!) Continue reading
Hey Radishers! Get ready for an intense crispy-tender eggplant with garlic yogurt sauce and sweet-tart pomegranate arils. What?! It’s on the cover of a cookbook, but you can make this, friends. Trust me. Continue reading
Beets are just about the pinkest of pink foods. I mean, that deep, deep pink magenta color is just gorgeous. Anyone who knows me personally knows I’m crazy about PINK! The pinkness of beets is just so vibrant, it makes me happy.
However… have you ever noticed that when you buy a bunch of beets, they are all different sizes, which is annoying because they cook at different rates? Like one tiny one and two huge ones. That’s what I got in my CSA box, but I like a vegetable challenge, so never fear, we have the technology. (Steam!)
I’d only roasted beets (which takes about an hour and half) and never steamed them before but I’m quite delighted with this new technique. The skins come right off after, and you can remove the little ones when they’re done and keep going with the others. (Harder to do with roasting. Maybe it’s all that foil.)
Of course you can use any crumbly or grated cheese you like for this, or eliminate it altogether. I like blue cheese because it stands up to the earthiness of the beets. Restaurants often use goat cheese which is also nicely assertive. But you be you. Whatever you like. Continue reading
Ginger, soy sauce, and a touch of butter make an irresistible Japanese-influenced East-West broth for these mussels. The original recipe was for clams, but I haven’t quite gotten the hang of cleaning those yet, so I substituted mussels since I know what to do with those (and so will you, read on!). Also, did I mention that mussels are one of the most sustainable types of seafood? Yay for mussels! Continue reading